Hake Fillets & Slap Chips
Hake Fillets & Slap Chips


For the Fish & Chips
  • 600 g Sea Harvest Fish Friday
  • 500 g McCain Slap Chips
  • 2 L sunflower oil malt vinegar

For the Tartare Sauce

  • ½ C (125 ml) mayonnaise
  • 2 Tbsp (30 ml) wholegrain mayonnaise
  • 2 Tbsp (30 ml) baby capers, chopped
  • 1 Tbsp (15 ml) fresh dill, chopped
  • 1 Tbsp (15 ml) chives, chopped
  • 5 baby gherkins, diced
  • zest and juice of 1 small lemon
  • sea salt and freshly ground pepper



Prep Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4


Tartare Sauce

  1. Add all the ingredients for the tartar sauce to a bowl and mix to combine. Cover and pop in the fridge to chill.
Fish & Chips
  1. Preheat the oven to 200 ºC.
  2. Place the Fish Friday on a baking tray from frozen and bake until golden and crispy.
  3. Heat the frying oil in a large pot over high heat, if you have a digital thermometer, the oil should reach 145 ºC.
  4. Add the McCains Slap Chips and cook for 5 minutes.
  5. Remove the chips from the oil and place into a bowl that has a lid. Season with salt, pepper and a good glug of malt vinegar. Close the lid and let the chips steam for 2 minutes before serving.
  6. Serve Fish Friday with slap chips and tartar sauce on the side.

Variations, Hints and Tips

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